Instructions

To make the pastry, sieve the flour and salt into a large bowl. Rub the butter into the flour until it has the texture of breadcrumbs, then add enough cold water to make a firm dough. Bring the dough together into a ball and place the bowl in the fridge for 30 minutes.

While the dough is chilling, beat together the eggs, milk and cream with a little black pepper and preheat the oven to 190˚C/Gas 5.

Divide the chilled dough into little balls about the size of a 50p piece and add one to each hole in the tin. Lightly flour the pastry pusher and use to push and shape the dough into place to make pastry cases.

Add most of the cheese to the pastry cases, reserving a little, then pour over the egg mixture.Top each mini quiche with a half tomato and a sprinkling of basil, chives and the reserved cheese. Bake for 20 minutes, until golden and softly set